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Pressure Cooker Beef Stock
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- #34756
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 ribs from roasted standing beef rib roast
2 stalk celery, leaves included, halved
4 large onions, with skins, quartered
2 small turnips, quartered
2 bay leaves
8 whole peppercorns
1 sprig fresh parsley
1 sprig rosemary
10 cups water
directions
NOTE: Use at least a 6-quart cooker for this recipe.
Combine all ingredients in pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid.
Strain stock into a large bowl or pot. Discard beef bones, vegetables, and seasonings. Chill stock and then skim off accumulated fat.
Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for beef bouillon, broth, or stock.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
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